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Vegan Cardamom and Pistachio Shortbread Cookies (with Rose Petals)

Cardamom pistachio cookies with rose petals

I don’t normally bake cookies, but when I do, I go all out, calories and everything. No skimping on the fat or sugar (okay, maybe a bit less sugar than your traditional cookies, but only because I don’t like my cookies way too sweet). I especially love making shortbread cookies because they remind me of my childhood. My parents used to buy us a huge tin of butter cookies for Christmas, and I fondly remember those crispy, tender, melt-in-your-mouth buttery biscuits of goodness. Lately, I’ve been obsessed with putting spices in baked goods, so when I saw a packet of ground cardamom at the shops, I knew exactly what I had to do. And that’s how these Vegan Cardamom and Pistachio Cookies were born.

Cardamom pistachio cookies with rose petals

Cardamom pistachio cookies with rose petals

For these cookies I used ground coconut sugar, but you can use normal powdered sugar if you prefer. I pulsed coconut sugar in a power blender for a minute or so until it turned into powder form. I also did the same thing with the rose petals (just not for as long) – I removed the petals from the stem, and then pulsed a couple of times using my NutriNinja until crumbs form.

Cardamom pistachio cookies with rose petals

These cookies have that enchantingly sweet and aromatic smell of cardamom. They’re nutty and spicy, with a hint of aniseed and perfumed rose flavour. They will keep for about two weeks in an airtight container at room temperature, but I must say they didn’t last that long in our household before they were all gone.

Cardamom pistachio cookies with rose petals
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Vegan Cardamom and Pistachio Shortbread Cookies (with Rose Petals_

Deliciously nutty, spicy, and aromatic buttery cookies that just happened to be vegan :)
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 dozen
Author Keren

Ingredients

  • 1 cup vegan butter or Nuttelex 220g, room temp
  • 1/3 cup powdered coconut sugar see note
  • ½ cup pistachio nuts
  • 2 1/3 cup plain flour
  • 2 teaspoons rose water
  • 1 teaspoon almond extract
  • 1 teaspoon cardamom powder
  • 1/2 teaspoon of salt
  • 2 tablespoon dried rose petals plus extras for sprinkling (see above)

Instructions

  1. Preheat oven to 180 degrees.
  2. Sift all dry ingredients together (flour, sugar, and salt).
  3. In a medium bowl, using a wooden spoon, mix butter and almond extract together.
  4. Pulse pistachio nuts in a blender a few times until fine crumbs form.
  5. Add the dry ingredients and the pistachio nuts into the butter mixture and mix everything together. Use your hands if necessary to incorporate the butter and get the dough to come together. Stop when it has just come together. Careful not to over mix.
  6. Shape 1 tablespoon of the mixture into even sized balls and press into flat discs. Place onto a baking sheet lined with baking paper.
  7. Bake for 12-15 minutes until set and the edges are golden brown.
  8. Leave to cool completely.
  9. Enjoy!

Recipe Notes

To make powdered coconut sugar, pulse coconut sugar in a power blender for a minute or so until powdery.

If you’re a cardamom fan, I hope you will try this recipe. And if you do, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Halloween post – my new routine and the cold-pressed blood juice

Cold Pressed Beetroot Juice

I have a new routine. For about three weeks now, I’ve been doing half-day juice fasts for two or three days each week, and it’s been great. I will talk about this more in the next blogpost, but today, I thought I’d give you a quick rundown of my routine, what I use to juice, and share a Halloween-themed juice recipe – Cold Pressed Blood Juice, seeing that the big trick-or-treating day is just around the corner.

Cold Pressed Blood Juice

My half-day juice fast routine

Essentially I’m drinking just juice from the morning until the afternoon. When possible I’m trying to have my first juice as late as possible so I can maximise my ‘fasting’ period. I normally undertake this routine on Monday, Tuesday and sometimes Wednesday as well.

I find it easier to do the juice fast during the first half of the week as I have more time to prepare on the Sunday prior, and I like to make my juices in advance so I needn’t waste time in the morning juicing. Cold-press juicing does take quite a bit of time, and since I personally hate cleaning up, I always like to do everything in bulk so I won’t have to clean the juicer every day.

Green Juice

Here’s a breakdown of my juice fast day

  • 8 pm (the night before): Finish dinner
  • 9 am: Breakfast – 450ml green juice (kale, spinach, celery, parsley, green apple and lemon)
  • 11am/12 pm: Lunch – 450ml carrot and beetroot juice (carrot, beetroot and ginger)
  • 3pm: Afternoon Snack – 450ml orange and carrot juice (or other fruit juice)
  • 5pm: Light snack (can either be fruits, nuts, rice cakes or other light snacks)
  • 6:30-7pm: Normal dinner

My Cold Press juicer

I use the Hurom H25 Alpha. It’s a bit pricey but it’s a great little machine. It’s much smaller than my old Breville Fountain juicer that I used way back in the day.

I must say that assembling the machine for the first time was quite daunting. I’ve never used a cold-pressed juicer and there were so many more parts than what I’ve used to. I had to actually read the user guide (as you should!) to make sure that I was assembling it correctly.

It has a pretty small chute, which means that you have to chop your larger fruits and veggies so they fit through. I had known about this requirement from reading reviews of the juicer and I honestly don’t mind the process. I mean, as a vegan, I already spend 80% of my time in the kitchen chopping fruits and vegetables so a bit more chopping won’t hurt. And, furthermore, I find chopping to be rather… therapeutic.

Cleaning the machine has been a breeze, especially now that I’ve gotten used to it. It took me 10 minutes to clean at the beginning but now, I’m down to about five minutes flat.

Overall I’m very happy with my Hurom H25. It does its job, it’s quiet and compact, and it looks pretty slick on the kitchen bench.

Hurom H25 Alpha

Here’s the video to see me (and the juicer) in action, making my favourite carrot juice and the Cold Pressed Blood Juice.

Cold-Pressed Blood Juice

This recipe is so simple that I almost didn’t want to share it. But it really is one of my favourite juices to make. And it does look impressive, especially when served in a skull jar!

Cold Pressed Beetroot Juice
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Cold-Pressed Blood Juice

This recipe is so simple that I almost didn’t want to share it. But it really is one of my favourite juices to make. And it does look impressive, especially when served in a skull jar! Cold-Pressed Blood Juice (makes 500ml)
Course Drinks
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 jar
Author Keren

Ingredients

  • 8 large carrots
  • 1 large beetroot
  • 1 knob of ginger
  • Coconut water optional
  • Skull jar optional

Instructions

  1. Wash and rinse your vegetables. Chop them if required.
  2. Add the carrots, beetroot and ginger into your cold press juicer and run as per manufacturer’s instruction.
  3. Transfer to a jar and top with coconut water if required.
  4. Serve immediately or store in the fridge for up to three days.

What’s your favourite cold-pressed juice? I’d love to hear from you!

Keren x

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Vegan Lemon Curd and yum. Glutenfree book giveaway

Vegan Lemon Curd

Well hello!

Sorry for being a bit quiet this week. I’ve just started a new part-time consulting role and so things have been a bit hectic the last few days. But now I’m here and I’ve got a little surprise for you.

I’m giving away two (2) yum. Glutenfree 2017 Mini Cookbook, thanks to Olivia from yum. Glutenfree.

It has 30 home-cooked 100% gluten-free recipes from a variety of food bloggers, health coaches, nutritionists, and foodies. It is also in a super cute A5 size.

It is not a vegan cookbook but there are many vegan and easily veganised recipes. They also have “allergen buttons” at the bottom of each recipe, so you can see all the allergens that each recipe is free from. This makes it super easy to select a recipe for people with allergies.

The recipe book is about one-third sweet, savoury and snacks, so there’s something for everyone.

I haven’t had a chance to make any of the recipes from the cookbook yet, but Olivia was kind enough to let me share one of my favourite recipe from the cookbook, the Vegan Lemon Curd by Monica Topliss from Gluten Free Food Co – this is probably one of my favourite recipes from the cookbook.

Hope you will give it a go!

Yum. GlutenFree
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Vegan Lemon Curd

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 650 ml
Author Monical Topliss

Ingredients

  • 100 ml lemon juice
  • 1 tablespoon lemon zest
  • 400 g coconut milk
  • 50 g raw sugar
  • 80 g coconut butter
  • 15 g maize starch

Instructions

  1. Place coconut milk, sugar, coconut butter and zest into a small pot and bring to the boil. Mix the lemon juice with the maize starch and mix well.
  2. When the mixture in the pot has reached the boil, turn down the heat and whish in the lemon juice mix paste. The mixture should thicken almost instantly
  3. Continue to cook over a gentle heat, whisking continuously for one minute
  4. Remove from the heat and spoon into a sterilised jar

How to enter the giveaway

To enter the giveaway, simply do any one of the following to gain entry points. Winners will be drawn in on the 4th November 2017.

yum. Glutenfree Mini Cookbook Giveaway

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Healthy Turmeric Stir Fried Brown Rice

Turmeric Stir Fried Brown Rice

Today I will share with you one of my favourite things to make (next to these tasty things). *Drumroll*….. please be upstanding for the Healthy Turmeric Stir Fried Brown Rice!

Healthy Turmeric Stir Fried Brown Rice

Everyone has a favourite recipe. It’s that dish that you love, that everybody else loves, that always works, no matter how crazy you get with the ingredients or how lazy you may get with the steps. It’s the recipe that you can almost make blindfolded.

For me, that go-to recipe is fried rice!

Boy, do I love making fried rice. It’s such a simple and delicious dish with endless possibilities! I love loading mine with veggies and tofu and, lately, turmeric. The turmeric adds such a nice spicy and earthy flavour to the rice. At home, back in Indonesia, my mum used to make me a similar dish so it always reminds me of her whenever I prepare this dish. And I make this almost every week.

Healthy Turmeric Stir Fried Brown Rice

Here’s the recipe video followed by the full recipe. Some professional chefs and seasoned cooks might express scorn for adding my aromatics (onions and garlic) after the tofu and not before, and how I haven’t set aside the tofu pieces after browning them. Sorry. I’m occasionally lazy, and in my opinion, there isn’t a significant difference in taste. Furthermore, it saves me an extra few minutes and a dish which, at 6 pm after a long day at work, makes all the difference in the world.

You can get really creative with this dish. I use brown rice with broccoli and carrots but you can use different veggie combinations or a different type of rice. One time I even used cooked barley and it worked well, too. You can also use tempeh instead of tofu, seitan, mushroom, chickpeas, or all the above. Trust me, I’ve tried almost every possibility under the sun.

Healthy Turmeric Stir Fried Brown Rice

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Healthy Turmeric Stir Fried Brown Rice

Author Keren

Ingredients

  • 1 head of Broccoli cut into florets
  • 1 Red Onion diced
  • 5 garlic Cloves sliced
  • 200 g Firm Bean Curd sliced
  • 2 cups of cooked Brown Rice
  • 2 Carrots sliced thinly
  • 3 tablespoons of Coconut Oil
  • 1-2 teaspoon of Light soy sauce
  • 1/2 teaspoon Turmeric Powder
  • A sprinkle of Ground Pepper
  • 1 cup chopped fresh Coriander
  • 1-2 cups of chopped mushroom optional
  • A sprinkle Kala Namak  optional

Instructions

  1. Heat oil in wok (preferably non-stick) over high heat, add sliced tofu, swirling to coat surfaces; add sliced bean curd.
  2. Add 1 teaspoon of salt to bean curd and then add 1/2 teaspoon turmeric powder. Stir-fry for 2 minutes until brown.
  3. Add chopped red onion, stir, add garlic and then stir-fry until onions are soft and slightly brown, about 3 minutes.
  4. Add brown rice, broccoli and carrots, stir. Then add soysauce and stir for about 3 minutes to mix.
  5. Add chopped mushroom (optional) and, stir-fry for another 2 minutes more, taste.
  6. Adjust the flavour by adding more sauce or season to taste.
  7. Fold in chopped coriander to finish.
  8. Serve

Recipe Notes

Serve with slices of fresh chilli for spicy boost.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

 

Healthy Turmeric Stir Fried Brown Rice

 

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Vegan Adobo with Tempe and Brown Rice

Today I’m going to share with you one of my favourite comfort foods –Vegan Adobo with Tempe and Brown Rice. It’s delicious, comforting, easy to make and a perfect one-pot meal. This recipe was actually inspired by Maz Valcorza from Everyday Vegan. I was shooting and directing a video recipe for the one of their online recipe courses and one of the recipes was a vegan adobo.

Her version uses brown rice and Bok choi and it was so yum! I was inspired to make my own version of adobo and so here it is. This vegan adobo uses tempe and brown rice as the main ingredients, as well as mushrooms and broccoli for flavour, nutrition and texture!

It’s like an asian version of risotto!

Vegan Adobo with Tempe and Brown Rice

If you’ve never heard of adobo before, it is a Phillipino/ Spanish dish that usually involves cooking meat, seafood, or vegetables in a vinegar- soy sauce marinate.

It is usually made with meat but I have found that tempe (or tempeh) and mushroom make the perfect meat replacement without sacrificing that delicious savoury flavour and texture that we all love from meat.

The key ingredients in this dish are garlic, soy sauce, apple cider vinegar, bay leaves, and coconut sugar (you can use normal or brown sugar too). You can use tofu instead of tempe or even your favourite legumes. I use broccoli for this recipe but feel free to use other greens. I’ve made this dish so many times using different greens, beans, etc and they always turn out good. Just make sure you don’t overcook it as they can turn out gluggy (kinda like risotto).

Lately, I’ve been switching between dark mushroom soy sauce to light soy sauce depending on what I feel like. You can tell the difference in colours (left – dark soy sauce, right – light). For some reason the dark soy sauce product more ‘sticky’ glaze. Both are equally delicious though.

Check out the how to video below and then the recipe on the bottom of the page.

Vegan Adobo with Tempe and Brown Rice

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Vegan Adobo with Tempe and Brown Rice

A delicious twist on the ever-so-popular Philipino dish, Adobo. Made vegan using tempe as the main protein, brown rice, mushroom and broccoli florets. Yum!
Course Main
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Keren

Ingredients

  • 1 tablespoon coconut oil
  • 1 packet 250g of raw tempe, diced
  • 5 garlic cloves diced
  • 1 red onion diced
  • 2 cups sliced mushrooms oyster or brown mushrooms are my favourite to use
  • 2 cups broccoli florets
  • 3 tbsp soy sauce dark soy sauce will give you a darker colour than light soy sauce
  • 1 tbsp apple cider vinegar
  • 3 tablespoons coconut sugar
  • 4 bay leaves
  • 2 teaspoon whole peppercorns
  • 4 cups vegetable stock
  • 1 ½ cups brown rice

Instructions

  1. Heat the coconut oil in a large pot over medium-high heat. Cook pieces until golden brown on both sides, then remove. Stir in the red onion and garlic; cook until they soften and brown, about 6 minutes.

  2. Pour in soy sauce, bay leaf, peppercorn, vegetable stock, and vinegar. Add the tempe and rice, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is about 30-40 minutes.

  3. Stir in broccoli florets and mushrooms, cover for 5 minutes until broccoli and mushroom is cooked through

Vegan Adobo with Tempe and Brown Rice

I absoloutely love a one pot meal. Especially since I often don’t have time to cook an elaborate meal for dinner (strange coming from a food blogger I know). What’s your favourite one-pot meal? Share it with me in the comments below and I’ll try to make veganised one-pot deliciousness :) ✎ ♥

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

Keren x

⋙ Original post published in December 2016. Updated with video in September 2017 ⋘ 

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Udon Noodle Stir Fry With Oyster Mushroom

I’ve realised that apart from my Superhero Fried Rice, I have not shared a single stir fry recipe on this blog. That comes as a shock to me, especially considering that I cook stir fry every week! Well, today we will change that.

This recipe makes enough for four servings, which is great for meal prep, or if you like to eat leftovers like I do. Feel free to use other types of mushrooms, add tofu, other veggies, etc. As long as you keep the proportion somewhat the same, you should be alright :)

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Udon Noodle Stir Fry With Oyster Mushroom

Easy and hearty stir-fry made with chewy Udon noodles and delicious oyster mushroom
Course Main
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Keren

Ingredients

  • 2 tablespoons coconut oil
  • 1 red onion diced
  • 5 garlic cloves finely chopped
  • 1 long red chilli sliced
  • 1 broccoli cut into florets
  • 2 carrots sliced
  • 400 g oyster mushrooms
  • 1/4 cup vegetarian oyster sauce
  • 1 tbsp light soy sauce
  • 2 packet of udon noodles
  • 1 tsp sesame oil
  • Ground pepper

Instructions

  1. Heat oil in a wok over high heat. Add onion. Stir-fry for a couple of minutes or until softened. Add garlic and chilli. Stir-fry for another minute until garlic is fragrant.
  2. Add broccoli florets and carrot slices then add vegetarian oyster sauce and soy sauce. Stir-fry for two minutes until the vegetables are just tender.
  3. Add the Udon noodles and toss using tongs for 1-2 minutes or until heated through.
  4. Remove from heat and drizzle with sesame oil.
  5. Add a pinch pepper, taste and adjust seasoning.
  6. Serve with chopped fresh chili.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Giveaway – Cocolife Coconut Lovers Pack

Just a quick post to let you all know that I’m doing a giveaway on Instagram.

Thanks to the Cocolife I will be choosing TWO lucky followers from my Instagram account everyday for five days from 16 – 20 June 2017, to win a Coconut Lovers pack. That’s 720ml of Cold-pressed Virgin Coconut oil and the Coconut Oil Spray.

Here’s what you need to do to enter this giveaway.

1. Head over to this post on Instagram (with the picture like the one below) and tell us “WHAT YOU USE COCONUT OIL FOR?” Write it in the comment section.
2. Follow @livethecocolife on Instagram.
3. Live in Australia 🇦🇺. Sorry, it’s only open to Australian resident this time. Another reason to move to Down Under? 😄

That’s it! As for me, I use coconut oil everyday for cooking but my favourite is using them to make popcorn 🍿 🍿🍿🍿. Now it’s your turn! Good luck!

Keren x

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Harajuku Gyoza and Nasu Dengaku Recipe

Nasu Dengaku | Japanese Eggplant

A week ago I was invited to Harajuku Gyoza in Potts Point to try their vegan dishes. It was quite a pleasant surprise, as I visited them only a month ago for a quick lunch, and I thought to myself, ‘this restaurant is actually vegan friendly’. And indeed it is, and very much so. I went with my vegan friend, Jo, and we both had a great time tasting all their vegan dishes, from dumplings, to tacos, and finally a lovely dessert, for which we had no idea what it was made made of, but which looked and tasted delicious.

My lovely friend Jo

 

Japanese Plum Wine – delish!

Vegetable Gyoza. Great with some vinegar and chilli oil.

Open Tofu Taco, Tempura Eggplant, and Agedashi Tofu (veganised) – triple yum!

Raindrop Cake – delicate melt in your mouth jelly served with peanut powder and I’m not sure about the rest! Tastes good though :)

 

It’s not every day that I can eat more than just salad and vegetable tempura at a Japanese restaurant, and so I was very cheerful (the plum wine and sake might have contributed to the elevated mood as well).

What a spread! All vegan :)

I got home feeling motivated to create a Japanese-inspired video recipe. Nasu Dengaku, or miso glazed eggplant, is one of my favourite Japanese dishes to make at home because it’s so simple, healthy and most importantly tasty. It’s also especially useful for this time of the year when the weather is getting colder and I’m craving things that are more comforting. And this dish is just that, comforting, especially when eaten with a steaming bowl of rice… heaven-sent.

Here’s the video and the recipe. I posted it on Instagram a few days ago and a few people have tried the recipe and told me how delicious it is. If you don’t have sake, you can omit it, the recipe will still taste good.

Nasu Dengaku | Japanese Eggplant
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Harajuku Gyoza and Nasu Dengaku Recipe

Simple, delicious, and comforting. Recipe adapted from fatfreevegan.com
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Keren Natalia

Ingredients

  • 1 large eggplant or 2 small ones
  • 2 tablespoons mirin
  • 1 tablespoons sake
  • 2 tablespoons shiro miso
  • 1 tablespoons sugar
  • 1/2 teaspoon sesame oil
  • Toasted sesame seeds for garnish

Instructions

  1. Cut eggplants lengthwise and score.
  2. Mix all the sauce ingredients.
  3. Brush the cut sides of the eggplants with the sauce and cook for 20 mins at 180C (or about 10 mins for smaller eggplants)
  4. Garnish with sesame seeds and serve with boiled rice.

If you make this, I’d love to hear from you. Leave a comment below and let me know what you think. You can also follow me on Instagram and share your creation with me. Just tag me @passionatelykeren so I won’t miss your post.

Cheers,

Keren x

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Soul Burger – Randwick

A few months ago I went to Soul Burger in Randwick for the first time since they went completely plant-based in December 2015. Having become used to being limited to just one option at burger joints (generally involving a veggie patty of some sort), it was so strange being able to pick anything from the menu! But before I go into detail, let me share with you my story.

  

I have a long history with burgers.

When I was growing up in Jakarta, my mum used to treat us (my sisters and I) with Wendy’s burgers on weekends. Wendy’s was (and still is) a big-name US fast food chain, which pretty much revolves around burgers and chips, and is marginally better than McDonalds.

Back then burgers were a luxury food for our family and for many others. They were more a lot more expensive than local Indonesian food and you could only find them in high-end shopping centres. People would go to burger joints for a celebration, or some sort of special event. You certainly wouldn’t find people eating burgers every day. Not even the people working there.

Fast forward a few years later, I moved to Australia… the land of burgers, pies and sausage rolls. I put on ten kilos in the first year! (I think I’m still carrying most of the weight gain, even now, 15 years later!).

So now I’m back to treating burgers as a luxury food item, not because of their price (although some can cost upward of $20), but because of their high calorie count. I need to either have enough ‘calorie credit’ to eat the burger or know that I can ‘pay for it’ somehow (with some sweat and tears). That’s how I treat all comfort foods. It’s a fun way of looking at the trade-off between taste and calories, and it also helps you make a better decision. And when I do indulge, I want it to taste good. Really good. Because, hey, I’m paying big for it, not just with my wallet, but with my hustle.

Anyway, the point is (and sorry for the long-winded introduction), now that I’m vegan, finding a good plant-based burger has become an ongoing pursuit.

Until Soul Burger! They don’t just make good burgers, they smash them out of the ballpark. Just check out their menu.

I wanted to try everything all at the same time but settled with Chilli Beef which has plant-based beef, lettuce, tomato, jalapenos, sriracha aioli (I know!) and tomato relish. My boyfriend Nat opted for a more traditional Classic Cheese burger which has plant-based beef, cheese, lettuce, tomato relish and mustard aioli. They were both really good (though I think mine tasted better!). Here’s a quick video on how it all went down. Missa (my spoodle) makes a cameo in this little clip. Hope you like it.

Soul Burger opens Monday to Sunday for lunch and dinner. Visit their website for more info on location (by the way, they just opened a new store in Glebe!) and opening times.

Keren x

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Maker Sydney – Behind The Kitchen

Two of my favourite vegans: Annabelle of My Little Panda Kitchen and Kate of The Vegan Teahouse have paired up to create a sweet spot called MAKER. They offer a 100% vegan shared commercial kitchen space with a take-away coffee and treat bar, plus a soon-to be launched cafe serving up seasonal vegan gourmet comfort food.

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maker-sydney

I went and visited their kitchen a couple of weeks ago and had the pleasure of speaking to Kate about their new cafe venture as well as seeing the making of The Vegan Teahouse popular Grace Chocolate brownies and Britney banana bread.

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They just launched their take-away coffee and treat bar last Saturday and judging by the huge line at the door, I have a feeling that Maker is going to be hit amongst plantbased foodies in Sydney.

Here’s a sneak peek.

Big love,

Keren x